Crock Pot Vegetarian Lasagna - cooking recipe

Ingredients

2 tablespoons olive oil
2 onions, diced
3 garlic cloves, Crushed
2 (6 ounce) cans tomato paste
2 (680 ml) cans tomato sauce
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups mushrooms, sliced
1 teaspoon dried oregano
1 (750 g) container ricotta cheese
4 cups fresh spinach, rinsed
1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated
2 (375 g) boxes no-boil lasagna noodles, oven ready, uncooked
16 ounces mozzarella cheese, shredded

Preparation

In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
Remove sauce from heat and set aside.
In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.